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Our Tea Directory

Assam Tea

Origin: Assam is a region in NE India where wild Indian tea was first discovered in 1823 and where the first tea outside of China was commercially produced. Grown along the Brahmaputra river, Assam tea is of high quality even though it is not high-grown. Assam is one of the highest-producing tea regions thanks to it’s long growing season and high rainfall.

How to Enjoy: Assam is a robust tea and is considered a “morning tea”. It is often an ingredient in breakfast blends such as Irish Breakfast. Assam tea holds up well to the addition of milk and also makes a flavorful iced tea.

Leaf: dark brown, tightly curled leaves, some golden tips present

Flavor: rich, malty, citrusy, medium body

Aroma: flowery, citrusy

Liquor Color: coppery

Ceylon Tea

Origin: Ceylon tea is grown on the tropical island of Sri Lanka (formerly Ceylon) located 22 miles off the southern tip of India. Ceylon produces low, medium and high-grown teas with corresponding yields and quality. Tea from Ceylon was made popular decades ago by Sir Thomas Lipton and his Ceylon Orange Pekoe tea.

How to Enjoy: Ceylon makes a lovely afternoon tea. The high-grown teas have a bright, distinctive flavor. The Ceylon BOP high-grown teas are smaller leafed teas with some tip and are considered especially nice.

Leaf: long, thin leaves for OP, shorter leaves with some tip for BOP, dark brown/red-brown mix

Flavor: slightly dry, citrusy, woody, bright

Aroma: citrusy, balanced

Liquor Color: amber to red/brown

Chai Tea

Origin: Masala Chai is a traditional Indian tea that combines black tea with Indian spices. Spices typically used are cinnamon, cardamom, ginger, cloves, fennel and black pepper.

How to Enjoy: Chai tea should be gently simmered for 5 minutes. Strain & add hot milk and sweetener (honey or sugar) to taste.

Flavor and Aroma: spicy

Liquor Color: varies with tea used!

China Black Tea

Origin: China black is a no-frills, everyday black tea. Its often used for blending and as a base for flavored teas.

How to Enjoy: This is a robust tea that stands up well to the addition of milk and sweetener. It is very economical and thus makes a good everyday breakfast tea. It is also a good tea to use as a base for making your own flavored teas.

Leaf: tightly curled, long thin dark brown and red leaves

Flavor: spicy, bright, slight citrus, medium body

Aroma: citrusy, tea-like

Liquor Color: classic reddish-brown tea color

Darjeeling Teas

Origin: Considered the rarest and most valued of the black teas, Darjeeling is grown in a small region in the Northwest of Bengal province in the foothills of the Himalayas. Darjeeling teas are generally sold by “flush” and sometimes by estate.

How to Enjoy: Darjeeling’s are considered afternoon teas and are served as is – without milk or lemon.

Leaf: dark brown, tan with some green wide leaves & silvery tips

Flavor: smooth and elegant, bright, slightly dry, light-bodied

Aroma: light, bright, slight flavor

Liquor Color: dark amber

Traditional Earl Grey Tea

Origin: Earl Grey is black tea flavored with bergamot oil. It is named for Charles Earl Grey (1764-1845) but there are several stories on how this tea came into existence. While Earl Grey tea came from China, the Chinese did not drink it then or now. It is a specialty tea that people either really like or hate – with not much middle of the road.

How to Enjoy: Earl Grey is an afternoon or evening tea, usually consumed hot.

Leaf: a blend of black teas so leaf will vary

Flavor: black tea with a hint of orange, slightly dry

Aroma: refreshing, lightly citrus

Liquor Color: rich, bright, coppery

English Breakfast Tea

Origin: The origin of the term and the tea it referred is uncertain. Today this tea can be a blend of a variety of Chinese, Indian or Ceylonese teas. Frontier’s English Breakfast is a blend of Keeman and China Black tea.

How to Enjoy: While the origin may be lost, the character is not. English Breakfast is a robust tea fit to rouse the senses after a good night’s sleep. A good morning tea, it can be enjoyed with or without a bit of milk. And of course, it makes a great accompaniment to toast & jam or a plate of eggs.

Leaf: dark brown, long, tightly-rolled leaves

Flavor: full, robust, slight citrus, thick body

Aroma: mildly floral, sweet, somewhat light

Liquor Color: reddish-gold/brown

Irish Breakfast Tea

Origin: Strong, full bodied well balanced blend of Assam and Ceylon teas. The Irish give priority to strength and honesty. This blend possesses exactly these characteristics.

How to Enjoy: Heartier than English Breakfast - it combines fragrant, malty Assam, which gives this tea its full aroma, with aromatic Ceylon to make for a rounded pleasant flaver which motivates even the longest sleepers to get out of bed! Serve with or without milk.

Leaf: dark curled leaves

Flavor: well-rounded, robust

Aroma: woody, mild, tea-like

Liquor Color: red-brown

Kukicha Tea

Origin: The name kukicha means twig tea. Kuchika originated in Japan and is not considered a true tea. The small branches of the tea plant are harvested and roasted to produce a mellow, low tannin tea.

How to Enjoy: Unlike leaf teas, kukicha is best prepared by simmering for at least 10 minutes. It contains no caffeine and none of the astringency of leaf teas. It is considered a soothing tea, suitable for children and adults. Kukicha was made popular in the U.S. by its use in macrobiotic diets.

Leaf: brown sticks

Flavor: woody, earthy, slightly sweet, very mellow if simmered

Aroma: woody, earthy, chocolately

Liquor Color: light yellow/brown, deep to red/brown if simmered

Lapsang Souchong Tea

Origin: Souchong refers to the large leaves used to make this smoky tea. Grown in the mineral rich soil of the Fujian Province in China, the leaves are withered over a smoky pine fire to give it a distinctive smoky flavor that one either seems to love or hate. Also used in Russian Caravan tea to give it a slight smoky flavor.

How to Enjoy: The strong, assertive flavor of this tea is a good accompaniment to hearty meals and especially with spicy, savory or salty dishes. If you enjoy cheese & crackers on the veranda with your afternoon tea, lapsang souchong might be the tea for you.

Leaf: thick, black to reddish-black raggedy leaves

Flavor: smoky, woody, light body

Aroma: smoky, strong, burnt pine

Liquor Color: amber brown

Nilgiri Tea

Origin: Nilgiri is a region in Southern India known as the “blue hills”. The blue hills were named by the inhabitants for more than 850 years because of the blue haze clouds which envelope the hill slopes.

How to Enjoy: Nilgiri is a very robust and refreshing tea. It can be served hot or as we have found makes for a very smooth and full flavored iced tea.

Leaf: reddish brown with silvery tips

Flavor: robust with a hint of citrus

Aroma: mildly floral, sweet

Liquor Color: champagne

Se Chung Oolong Tea

Origin: Se Chung Oolong has a shorter fermentation time than other Oolongs (sometimes referred to as 'Wulongs') from Fujian province resulting in more subtle Oolong character. There are delicate notes of Ti Kuan Yin style flavor combined with a slight herbaceous green character. This is why this particular tea is sought after - delicate flavor notes of a top Oolong combined with green tea characteristics.

How to Enjoy: The perfect afternoon tea, it should never be taken with milk, lemon or sugar.

Leaf: marbled dark brown & dark green

Flavor: brothy, woody, light-bodied

Aroma: balsamic, woody, slightly spicy

Liquor Color: yellow with slight brown tint, clear

Yunnan Tea

Origin: A noble black tea from the misty mountains of the Yunnan Provence of China believed to be the birthplace of the tea bush. Indeed, tea plants here growing larger than anywhere else in China. Sometimes called “the mocha of tea”, Yunnan combines exquisite fragrance with robust flavor.

How to Enjoy: As a breakfast or afternoon tea, will take a little milk. It is a very forgiving tea and will not taste bitter if over-steeped.

Leaf: dark brown leaves with many golden buds

Flavor: brisk, malty, slightly peppery with a thick body

Aroma: warm, woodsy, slightly smoky

Liquor Color: coppery

China Green Tea

Origin: Green tea from the Fujian province of China is famous as an everyday tea, and is among the most popular teas consumed in China. Its thin, wavy leaves appear almost black when dry. Once infused, however, it reveals its true color and produces a light cup with a smooth, mellow taste and a gentle, soothing aroma

How to Enjoy: A good everyday green tea for those trying to economically increase their green tea consumption. Try it alone, or with lemon or mint and sugar

Leaf: wavy and thin

Flavor: smooth, brothy, mellow

Aroma: faint, typical green tea

Liquor Color: light, clear yellowish green

Bancha Tea

Origin: Bancha is Japanese winter tea. It is made from the last and least valued harvest of the tea leaf and is considered the everyday tea of the worker in Japan. It is a very mild and low caffeine tea.

How to Enjoy: Bancha is a good tea to drink with meals. Its flavor goes well with any food as it is rather indistinctive and does not overwhelm any dish.

Leaf: coarse, large

Flavor: grassy, slightly dry

Aroma: mild, green-tea

Liquor Color: light green

Dragonwell Tea

Origin: Dragonwell (Lung Ching or Long Jing) is the most famous of the China green teas. This celebrated tea is produced in the Zhejiang Province of China where it is said to taste best when brewed from the waters of a local spring.

How to Enjoy: Enjoy dragonwell as a refreshing all-day tea. It is reputed to be a cooling tea when drunk in hot weather and helps to clear the mind for late night studying.

Leaf: flat mixed green color leaf

Flavor: brothy, green slightly dry, medium light body

Aroma: faint green, bright

Liquor Color: very light green with yellowish tint

Green Earl Grey Tea

Origin: Loosely rolled Chinese green tea from the Zhejiang province, with the essence of bergamot. This is a new tea developed for the green tea drinker who enjoys the flavor of traditional Earl Grey tea.

How to Enjoy: A delightful English style afternoon tea, it also makes a light after dinner or dessert tea.  Usually served as is or with a touch of sweetener.

Leaf: blend of high grade green tea leaves

Flavor: a balance of orange and green tea

Aroma: lively bergamot

Liquor Color: clear yellow-green

Genmaicha Tea

Origin: Genmaicha is a Japanese specialty tea originally made by peasant farmers unable to afford straight tea. It is a blend of bancha tea and toasted rice which sometimes pops open and looks like popcorn.

How to Enjoy: This is a fun, flavorful, satisfying tea that tastes wonderful with Japanese foods. It is a great everyday tea, first thing in the morning or for an afternoon pick me up. The rice gives it a refreshing nutty flavor that many non-tea drinkers find enjoyable.

Leaf: large, green leaves

Flavor: brothy, vegetal, toasty

Aroma: green with toasted cereal

Liquor Color: clear, bright, pale yellowish-green

Gunpowder Green Tea

Origin: Called pearl tea in China, Gunpowder is one of the first teas exported to Europe & rolling the leaves into balls was done to help preserve the leaf for the long voyage. Gunpowder pearl mint is a Moroccan specialty combining spearmint & peppermint with gunpowder to make a tasty after meal beverage.

How to Enjoy: Gunpowder is a visual as well as a taste treat. First watch the pellets “explode” in the hot water as the leaves unfurl. Then enjoy the refreshing, crisp flavor of a nice cup of gunpowder tea and prepare for a relaxing afternoon.

Leaf: tightly curled shiny very dark green to almost black leaves

Flavor: very brothy, green, slightly smoky

Aroma: brothy, hay-like, slightly smoky

Liquor Color: light green to yellow, medium body

Hojicha Green Tea

Origin: Hojicha is bancha green tea that has been lightly roasted to give it a unique flavor and a low caffeine content.

How to Enjoy: A fun tea that goes well with Japanese food or any food flavored with tamari or soy sauce. Because of the lower caffeine content it is also considered a good evening beverage. It should be served hot or cool (not cold).

Leaf: long, flat leaves tan to brown in color

Flavor: nutty, robust

Aroma: earthy

Liquor Color: light brown, tawny

Indian White Tea

Origin: Origin: This white tea comes from India. White teas are green teas that are not rolled prior to firing to prevent even a small amount oxidation from occurring. Because of they are less processed the white hairs on the new leaf buds remain intact in the finished tea, thus the name.

How to Enjoy: White teas are enjoyed in the evening or after a light meal. Folks who find green teas too astringent for their taste but want the health benefits of drinking green tea may enjoy white tea.

Leaf: green to gray-green with an abundance of silvery tips

Flavor: smooth, delicate, sweet

Aroma: delicate, floral

Liquor Color: yellow-orange

Jasmine Tea

Origin: For almost a thousand years, jasmine flowers have given up their sensuous, flowery aroma to the fine green teas of China to make jasmine tea. Green tea is layered with jasmine flowers on trays and left overnight. The spent flowers are removed and the process is repeated several times for lower grades of tea and many times for the best teas.

How to Enjoy: Jasmine tea makes a lovely after dinner beverage. The flavor may be heightened with a touch of sweetener.

Leaf: green to dark olive leaf, some jasmine flowers may be present

Flavor: floral, quite dry, astringent, medium body

Aroma: floral, sweet

Liquor Color: pale green to yellow

Sencha Tea

Origin: A popular Japanese tea (80% of the tea produced in Japan is sencha) of higher quality than bancha although quality of sencha can vary considerably. Sencha is the first and second pickings of the tea plant while bancha is the third picking. Much of the world’s sencha now comes from China as most of the tea produced Japan is consumed there.

How to Enjoy: Considered a classic everyday tea by the non-working class, sencha can be enjoyed throughout the day.

Leaf: long, rolled dark green leaves

Flavor: delicate, sweet, grassy, slightly dry, brothy, medium body

Aroma: very brothy, slightly sweet, green

Liquor Color: delicate green

China Peony Tea

Origin: This white tea comes from China. White teas are green teas that are not rolled prior to firing to prevent even a small amount oxidation from occurring. Because of they are less processed the white hairs on the new leaf buds remain intact in the finished tea, thus the name.

How to Enjoy: White teas are enjoyed in the evening or after a light meal. Folks who find green teas too astringent for their taste but want the health benefits of drinking green tea may enjoy white tea.

Leaf: green to gray-green with an abundance of silvery tips

Flavor: mild, delicate, sweet

Aroma: sweet, vegetal

Liquor Color: yellow-orange

Young Hyson Tea

Origin: Named for a Mr. Hyson, an East Indian tea merchant, Hyson tea is made from an older, less desirable leaf. Young Hyson is made from leaves picked before the rainy season and thus is a younger, higher quality leaf. The leaves are twisted and dried with a little higher heat than other greens giving them a little fuller flavor and body.

How to Enjoy: An enjoyable tea any time of day. This is a green tea that can be served iced.

Leaf: dusty green to dark green twisted leaves

Flavor: very astringent, slightly brothy, should be almost but not quite bitter

Body: light

Aroma: spinach-like, very light

Liquor Color: pale green/yellow